Tofu Ricotta and Spinach Lasagna with Roasted Lemon Sauce recipe | PCC Community Markets
Tofu Ricotta & Spinach Lasagna with Roasted Lemon Sauce | Vegetarian, Vegan, Dairy-free | Serves 8 | PCC Community Markets
Ingredients
- 6 ounces spinach (about 4 loosely packed cups)
- 1/4 cup dry white wine
- Salt and freshly ground black pepper, to taste
- 8 ounces Tofu Spinach Ricotta
- 1 cup Sunflower Seed "Parmesan"
- Quinoa and Corn Pasta , rolled into 9 lasagna noodles
- 1 cup Mushroom Duxelle
- 1 cup Roasted Lemon Sauce
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